Some restaurants take decades to earn real culinary credibility, and some do it in just a few years starting from a food truck. 🔥
The Angry Korean in South Jordan, Utah, is firmly the second kind, founded by chefs Peter Kim and Young-Ho Kang after Kim spent time working under David Chang at Momofuku and later at the Michelin-starred Korean restaurant Danji in New York.
What started as a food truck roaming the streets of Salt Lake City turned into a James Beard Award semifinalist and one of Utah’s most talked-about Korean fusion kitchens.
How The Angry Korean won South Jordan’s hearts
The Angry Korean’s story begins with co-founder Peter Kim’s culinary background, which includes a stint at Momofuku under chef David Chang before moving on to the Michelin-starred Danji in New York City. 🥢
Kim eventually crossed paths with Young-Ho Kang, a well-traveled sushi chef with experience across both the United States and Korea, and the two decided to test their East-meets-West flavor combinations on Utah diners through a food truck first.
The concept was an immediate hit, and the pair eventually found a permanent home in South Jordan’s The District, opening their first brick-and-mortar location before later expanding to a second spot in Cottonwood Heights.
That leap from food truck to national recognition happened fast.
The Angry Korean was named a 2023 James Beard Award semifinalist, a genuinely rare distinction for a restaurant so new to the brick-and-mortar scene, and one that speaks directly to the quality and creativity behind the kitchen’s approach.
The menu leans hard into playful, boundary-pushing combinations-think a Korean spin on a Philly cheesesteak or steak fries drenched in bulgogi gravy, all built on the idea that fusion food doesn’t have to sacrifice authenticity to be fun.
That balance of serious technique and genuine creativity is exactly why The Angry Korean earned such a devoted following well beyond its food truck roots. 💛
Food Highlights
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Beef Bulgogi Bowl: Thinly sliced Angus beef marinated overnight in a Korean marinade, served over rice with a house salad, japchae noodles, potstickers, and a fried egg.
- Spicy Pork Bowl: Sliced pork marinated in gochujang sauce, served over rice with a house salad, japchae noodles, potstickers, and a fried egg.
- Chicken Katsu Bowl: Panko-crusted fried chicken served with house katsu sauce and avocado over rice.
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Katsu Sandwich: Fried chicken katsu on a toasted hoagie bun with Asian BBQ sauce, mayo, lettuce, tomato, and pickled cucumbers.
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Shrimp Bowl: Tempura-battered shrimp tossed in a house sweet and sour marinade, served over rice with the standard bowl accompaniments.
- Korean Cheesesteak: Bulgogi beef with sautéed mushrooms and caramelized onions, served on a hoagie bun with melted American cheese.
- Junkyard Fries: Steak fries topped with bulgogi gravy, house-made beer cheese, bulgogi, green onions, and pickled jalapenos.
Atmosphere
The Angry Korean keeps its setting casual and lively, fitting for a restaurant that started as a food truck before growing into its current brick-and-mortar home. 🔥
The space stays approachable and unpretentious, drawing a mix of longtime regulars and curious first-timers eager to try its unconventional menu.
It’s the kind of restaurant that feels equally suited for a quick lunch or a fun group dinner, without ever feeling stiff or overly formal.
The energy matches the food: bold, playful, and confident.
Bottom Line
A genuinely impressive culinary pedigree, a food-truck-to-brick-and-mortar success story, a 2023 James Beard semifinalist distinction, standout dishes like the Korean cheesesteak and junkyard fries, and a fun, unpretentious atmosphere make The Angry Korean worth seeking out. 🔥🥢
Address:
11587 S District Main Drive #300, South Jordan, UT 84095
📞 (801) 307-8300
🕔 Open Mon 11 AM–3 PM, Tue-Thu 11 AM–8 PM, Fri-Sat 11 AM–9 PM, Sun 11 AM–7 PM